Sherried Carrot Soup

1. 1

   In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.

2. 2

   Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.

3. 3

   Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.

4. 4

   In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.

* Per serving · 4 servings · Values may vary.

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